Pasta Salad Primavera

July 12, 2017

to Read
(

Words)

I am a HUGE fan of salads, and vegetables and pasta. Todd, not so much . . . but I am slowly converting him, and bringing him around to my way of thinking. Actually in all truth he loves my salads because, as he says, they are never boring!

This recipe here today is actually one I adapted from one which I found in an old Weight Watchers cookbook. It is filled with colour, flavour, texture and taste!

I really enjoy these types of salads because they sit well, and taste even better the day after. With plenty of fresh vegetables . . . cauliflower, broccoli, cherry tomatoes and red onions . . . chopped fresh basil.

It would be even more colourful if you used both golden and red cherry
tomatoes, and you could add some chopped peppers also for added crunch, colour and fibre.

I like to use whole wheat pasta. Not only does it have a nice flavour, but it is also a diabetic friendly complex carbo-hydrate.

The dressing is flavourful and zest . . . with lemon, garlic, red wine vinegar, some olive oil and some Parmesan cheese, which adds a nice depth of flavour. Use freshly grated. It has more flavour than the packaged stuff. Oh, and I added some crushed pepper flakes for even more flavour. You can leave them out if you want to, but I really like them. Not too much, just a pinch.

Quick and easy to make and very tasty! This is a summer salad winner/winner chicken dinner!

Cook
the pasta al dente, according to the package directions. Drain well,
rinse under cold water to cool, and drain again. Place into a bowl. Set
aside.

Steam the broccoli and caulifower over boiling
water, just until tender-crisp. Let cool completely. Add to the boil
with the pasta. Toss in the cherry tomatoes, basil and onion. Give the
dressing a good whisk and then stir into the pasta mixture, tossing all
together to coat. Cover and chill for at least one hour prior to
serving. Delicious!

179cal per serving.

6g fat

26g complex carb

With the addition of some chopped cooked chicken or fish, it would
become a delicious main dish salad as well. Tuna or salmon would be
excellent! Bon Appetit!

Contact Form

Name

Email
*

Message
*

About Me

Marie Rayner

Canadian ex pat deliciously living and cooking in the UK. I cook and eat every day. I like to take pictures of it and then share it with you!

How I got Here

Welcome to my English Kitchen. I moved over here to England from Canada in the year 2000. Before I arrived, I was told that the cooking and food over here was awful, except for the Roast Beef and the Fish and Chips. I had no idea of what to expect, but it didn't sound good.
I landed at Heathrow with a bulging suitcase full of kitchen tools, handwritten recipes and a 4 litre can of Maple Syrup, totally prepared to be greeted with the worst.
I am happy to say that over the past 17 years I have discovered that most of what I had heard was totally and completelywrong!
Here in the UK we have some of the best poultry, meats, fishes, ingredients and produce in the world, and some of the most innovative chefs. I have learned so much about cooking in the past fifteen years, and I've enjoyed trying and experiencing many new things, thankfully most of them wonderfully delicious!
I love English food . . . both the traditional, and the wonderful blend that is modern British Cuisine . . . a delicious mixture of a variety of tastes and cultures.
I hope you'll come along with me as I explore all the wonderful tastes, sights and textures that England has to offer even the most discerning of palates.

Contact Me

If you have any questions or want to work with me, feel free to e-mail me at mariealicejoan@aol.com

Colour me Chuffed

Thank You

TWEET

Did You Know???

Make Your Own Self Raising Flour:You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.

Make Your Own Baking Powder:You can make your own baking powder by combining 1 tablespoon of bicarbonate of soda with 2 tablespoons of cream of tartar. It's ideal for coeliac sufferers who can't find the gluten-free variety of this raising agent, but measure it out carefully because too much or too little can upset a recipe's balance.

Make Your Own Mixed Spice:You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.

Make Your Own Cajun Seasoning: Mix together 2 1/2 TBS of salt, 1 TBS dried oregano leaves (Rub to a powder using your fingertips), 1 TBS sweet paprika, 1 TBS cayenne pepper, and 1 TBS ground black pepper. Store in an airtight container out of the light for up to six months.Make Your Own Pumpkin Pie Spice: Mix together 1 TBS ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Store in an airtight container out of the light for up to 6 months.